Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Cottage Cheese I
  Crackers and Cheese Cottage Cheese II  
CONTENTS · BIBLIOGRAPHIC RECORD

Cottage Cheese I

Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth. Pour over one quart hot water, and as soon as water has drained through, pour over another quart; then repeat. Gather cheese-cloth around curd to form a bag and let hang until curd is free from whey. Moisten with melted butter and heavy cream, and add salt to taste. Shape into small balls.


CONTENTS · BIBLIOGRAPHIC RECORD
  Crackers and Cheese Cottage Cheese II  
 
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